Tiramisu Recipe and History, Whats Cooking America The Timeless Art of Italian Cuisine – Centuries of Scrumptious Dining by Anna Maria Volpi, states the following from her research on the history of tiramisu: “Later in my research the oldest recipe I could find was in the book by Giovanni Capnist I Dolci del Veneto (The Desserts of Veneto). The first edition was published in 1983 and has a classic recipe for Tiramisu. Recent recipe with infinite variations from the town of Treviso, says Capnist, discovery of restaurants more then family tradition. But the final word on the origin of Tiramisu is from the book by Fernando e Tina Raris La Marca Gastronomica published in 1998, a book entirely dedicated to the cuisine from the town of Treviso. The authors remember what Giuseppe Maffioli wrote in an article in 1981: Tiramisu was born recently, just 10 years ago in the town of Treviso. It was proposed for the first time in the restaurant Le Beccherie.

The dessert and its name became immediately extremely popular, and this cake and the name where copied by many restaurants first in Treviso then all around Italy. Still today the restaurant Le Beccherie makes the dessert with the classical recipe: ladyfingers soaked in bitter strong espresso coffee, mascarpone-zabaglione cream, and bitter cocoa powder. Alba and Ado Campeol, owners of the restaurant regret they did not patent the name and the recipe, especially to avoid all the speculation and guesses on the origin of this cake, and the diffusion of so many recipes that have nothing to do with the original Tiramisu.” Researcher Pietro Mascioni traces the dessert back to the 1960’s, to a town in Tuscany called Treviso: “Born recently, less than two decades ago, in the city of Treviso, is a dessert called Tiramesu which was made for the first time in a restaurant, Alle Beccherie, by a pastry chef called Loly Linguanotto. The story is very credible, said Mascioni, who traveled to Treviso to talk to the Campeols last fall.

There, matriarch Alba Campeol told Mascioni that she got the idea for the dessert after the birth of one of her children. She was very weak in bed and her mother-in-law brought her a zabaglione, spiked with coffee to give her energy. 1990s – In America, its popularity began in San Francisco, and today, Tiramisu can be found in restaurants throughout the United States. Comments from Charlie (Calogero) Villareale (I grew up on Long Island, NY but now reside in Ormond Beach, FL): Love your site on Tiramisu. I was doing some research on this delicious dessert so I can make it at home and stumbled upon it today. Interested in its history as a young man, I was told of its origin many years ago by my uncle, who was born in Sicily in 1916. I am a first generation American and my family immigrated from Sicily. My uncle traveled the world, during his years in business, manufacturing ink ribbons for typewriters and then computer printers.

My uncle was the man who invented the machine that put the carbon onto carbon paper and the ribbons back in the 1950’s, and he patented it. He did quite well for himself over the years and told me of his escapades in Italy where he patronized those same bordellos. He told me a similar story regarding brothels, or bordellos as he referred to them. He said it was the patrons, not the courtesans, that were offered the Tiramisu. According to my uncle, he was told that it started back in the late 19th century when the competition between bordellos was fierce. As the story goes, one bordello offered espresso coffee as a complimentary beverage after a customer patronized it’s establishment. Once word got out, the others followed suit to attract more customers. As the competition increased so did the complimentary drinks, from just espresso, to espresso and savoiardi cookies (like lady finger cookies, which were commonly dunked in the espresso), and possibly a cordial or wine. One Madam in particular took all of these ingredients, combined them. and created this confection adding eggs and Mascarpone cheese to the filling.

The name Tiramisu or Tira Mi Su means “Pick me up” in Italian, and it is translated to mean “an energy booster.” The patrons originally enjoyed the energy boost that espresso gave them after sex so they could go about the rest of their daily activity, instead of wanting to take a nap afterwards. After the onslaught of desserts that were offered during that competitive era, Tiramisu became popularized due to the protein, sugar, and caffeine (and sometimes alcohol) it contained. Courtesans were not treated good enough to be given this expensive treat. and it was certainly the patrons who appreciated it enough to return to those that offered it. I’m sure that due to the sensitive nature of how one might have learned about this delicious dessert, the story was changed as to not “incriminate” oneself. So my thinking is, as the word got out to all the other bordellos, it eventually reached that “brothel above the restaurant” and became famous. =) My 2 cents… Tiramisu Di Franco Recipe - Food.com Cook 4 hrs Tiramisu is a cool, refreshing Italian dessert that once tasted, leaves an indelible impression on you.

Also known as "Tuscan Trifle," the dessert was initially created in Siena, in the northwestern Italian province of Tuscany. The occasion was a visit by Grand Duke Cosimo de'Medici III, in whose honor the concoction was dubbed zuppa del duca (the "duke's soup"). The erstwhile duke brought the dessert back with him to Florence. In the 19th Century, zuppa del duca became popular among the English intellectuals and artists who lived there Consequently, it is also known as zuppa Inglese. They took the dessert to England, where its popularity grew. Zuppa del duca eventually made its way to Treviso, just northwest of Venice, in the northeastern province of Veneto. Treviso is best know for its canals, frescoes and . . . Tiramisu. Stories are told about how Tiramisu was the favorite of Venice's courtesans, who needed a "pick me up" (the literal translation of "tirami-su") to fortify themselves between their amorous encounters. True? Probably not. But it makes for a colorful history.

Its American popularity arose in San Francisco, and today, Tiramisu can be found in restaurants throughout the nation. A Tiramisu website visitor, who signed her letter "Elena from Treviso," presents a different view: "'Zuppa Inglese' is nothing like Tiramisù and that should prove my second point. Tiramisù is really from Treviso. Zuppa Inglese may be from Tuscany, but Tiramisù was first created in Treviso. The story about the courtesans should be true too. As far as I know Tiramisù used to be eaten by the ladies who 'worked' in the brothel above the restaurant called 'Le Beccherie,' where Tiramisù is said to have been created." Tiramisu is usually made with raw eggs. As a result of health concerns I have eliminated them from this recipe. As indicated in the photo I dressed the top of the Tiramisu around the edge with lady fingers and I placed sliced stawberries in the center.

(Optional -- Replace Mascarpone with 8 oz Ricotta and 8 oz cream cheese) Ingredients Maria's Almond Tiramisu Recipe - San Diego Food Finds BLOG San Diego Food Finds BLOG Maria Desiderata Montana Chef Recipes , Food News , My Recipes (recipe and photo by Maria Desiderata Montana) Also known as a “Tuscan Trifle,” tiramisu, which translates to “pick me up,” is a luscious melt-in-your-mouth Italian layered cake. The origins of tiramisu are a bit murky. Legend has it that a tiramisu-like dessert was created in Siena during the 17th century. But the known facts point to the dessert’s history as being fairly recent. The first documented tiramisu recipe appeared in 1983, in a book by Giovanni Capnist called “I Dolci del Veneto” (The Desserts of Veneto). Since then, this dessert has become popular all over Italy and the United States. Different variations of the recipe exist, with ladyfingers, eggs, espresso and mascarpone cheese as the key components.

I don’t like the use of eggs in this recipe, since there is a slight risk of salmonella or other food-borne illness when consuming raw or lightly cooked eggs. So I have created a version without eggs that has a wonderful almond flavor, is light and airy, tastes authentic and is easy to prepare. Buon Appetito! Maria’s Almond Tiramisu (recipe by Maria Desiderata Montana) Makes 10 or more servings Ingredients: 2 cups espresso or very strong coffee, divided 8 ounces mascarpone cheese 1-1/2 cups confectioners’ sugar, divided 1 pint heavy whipping cream 1 teaspoon vanilla Unsweetened cocoa powder, enough for dusting 1/2 cup finely chopped dark chocolate for the top, more if desired Method: Brew the coffee. Set aside to cool. In a large mixing bowl, combine mascarpone, sour cream, almond extract, 1 cup confectioners’ sugar and three tablespoons of the coffee. With a blender, beat well until creamy. In a separate large mixing bowl and with a blender, beat heavy whipping cream, 1/2 cup confectioners’ sugar and vanilla until stiff peaks form.

Gently fold the mascarpone mixture into the whipped cream mixture until just combined. Pour coffee into a medium-size, shallow bowl and add 1 tablespoon of milk. Lightly dip ladyfingers in coffee, coating both sides. (Do not completely immerse ladyfingers into the coffee or they will be too soggy.) Layer the bottom of a 13-by-9-inch baking dish with 20 ladyfingers, arranging them to fit. Spread half of the cream mixture on top. Using a small sieve, dust with cocoa powder (optional). Repeat a layer of the ladyfingers and top with remaining cream mixture. Dust the dessert with the remaining cocoa powder and top with the chocolate pieces. Refrigerate at least six hours or overnight for best results (the ladyfingers will expand into a cakelike texture). Cut into squares and serve. *This story by Maria Desiderata Montana first appeared in the U-T San Diego. What Is Tiramisu? What Is Tiramisu? Tiramisu is a cool, refreshing Italian dessert that once tasted, leaves an indelible impression on you.

Also known as "Tuscan Trifle," the dessert was initially created in Siena, in the northwestern Italian province of Tuscany. The occasion was a visit by Grand Duke Cosimo de'Medici III, in whose honor the concoction was dubbed zuppa del duca (the "duke's soup"). The erstwhile duke brought the dessert back with him to Florence. In the 19th Century, zuppa del duca became popular among the English intellectuals and artists who lived there Consequently, it is also known as zuppa Inglese. They took the dessert to England, where its popularity grew. Zuppa del duca eventually made its way to Treviso, just northwest of Venice, in the northeastern province of Veneto. Treviso is best know for its canals, frescoes and . . . Tiramisu. Stories are told about how Tiramisu was the favorite of Venice's courtesans, who needed a "pick me up" (the literal translation of "tirami-su") to fortify themselves between their amorous encounters. True? Probably not. But it makes for a colorful history.

Its American popularity arose in San Francisco, and today, Tiramisu can be found in restaurants throughout the nation. The original recipe called for custard and only recently has Mascarpone cheese been substituted. The basic ingredients are eggs, mascarpone cheese, ladyfingers, cream, espresso coffee, liquor -- brandy, marsala, rum are some of the spirits used -- a little bit of sugar, and cocoa or shaved chocolate. Mascarpone is a triple-creme cheese. It's made from the milk of cows that have been fed special grasses filled with herbs and flowers. This special diet creates a unique taste that has been described as "fresh and delicious." Ladyfingers -- known in Italy as "savoiardi" -- are sweet, little, fairly dry, finger-shaped sponge cakes. But that description just doesn't do it justice. I'll have to describe it for you in more graphic terms. Let's see now . . . for those of you who've never had it before, how would I describe it? Well, first of all, think of a very light chocolate pudding. Very light. No, you've got to think lighter than that. Think more in the lines of mocha-flavored whipped cream.

Now add in a little bit of body. Not heaviness, but substance -- you know, the kind of fullness that rich foods feel like in your mouth. Except that it doesn't taste rich, and it doesn't stay in your mouth long enough to become cloying. It tastes, well, dreamy. Then, imagine this very light almost-like-mocha-flavored-whipped-cream concoction on lady finger pastry soaked (no, more like "kissed") with strong espresso coffee. Got that? Light, creamy, smooth lady fingers, the rich aroma of strong coffee? Okay, now add in just a slight bite on the tongue, and tantalizing hint of the liquor. Suddenly, you get a teeny explosion of chocolate on your tongue that disappears in a flash. Got all that? Good. Now finally, imagine that you're dressed in gossamer. You have delicate white wings and are sitting on a fluffy cloud. You are experiencing the greatest dessert ecstacy of your life. You are in Heaven, and Heaven is in your mouth. THAT'S Tiramisu ! What is Tiramisu? - Heavenly Tiramisu Heavenly Tiramisu > What is Tiramisu? What is Tiramisu?

Tiramisu is a cool, refreshing Italian dessert that once tasted, leaves an indelible impression on you. But that description just doesn’t do it justice … I’ll have to describe it for you in more graphic terms. Let’s see now . . . for those of you who’ve never had it before, how would I describe it? Well, first of all, think of a very light chocolate pudding. Very light. No, you’ve got to think lighter than that. Think more in the lines of mocha-flavored whipped cream. Now add in a little bit of body. Not heaviness, but substance — you know, the kind of fullness that rich foods feel like in your mouth. Except that it doesn’t taste rich, and it doesn’t stay in your mouth long enough to become cloying. It tastes, well, dreamy. Then, imagine this very light almost-like-mocha-flavored-whipped-cream concoction on lady finger pastry soaked (no, more like “kissed”) with strong espresso coffee. Got that? Light, creamy, smooth lady fingers, the rich aroma of strong coffee? Okay, now add in just a slight bite on the tongue, and tantalizing hint of the liquor.

Suddenly, you get a teeny explosion of chocolate on your tongue that disappears in a flash. Got all that? Good. Now finally, imagine that you’re dressed in gossamer. You have delicate white wings and are sitting on a fluffy cloud. You are experiencing the greatest dessert ecstasy of your life. You are in Heaven, and Heaven is in your mouth! Additional Info: Also known as “Tuscan Trifle,” the dessert was initially created in Siena, in the northwestern Italian province of Tuscany. The occasion was a visit by Grand Duke Cosimo de’Medici III, in whose honor the concoction was dubbed zuppa del duca (the “duke’s soup”). The erstwhile duke brought the dessert back with him to Florence. In the 19th Century, zuppa del duca became popular among the English intellectuals and artists who lived there Consequently, it is also known as zuppa Inglese. They took the dessert to England, where its popularity grew. Zuppa del duca eventually made its way to Treviso, just northwest of Venice, in the northeastern province of Veneto. Treviso is best know for its canals, frescoes and . . . Tiramisu .

Stories are told about how Tiramisu was the favorite of Venice’s courtesans, who needed a “pick me up” (the literal translation of “tirami-su”) to fortify themselves between their amorous encounters. True? Probably not. But it makes for a colorful history. Its American popularity arose in San Francisco, and today, Tiramisu can be found in restaurants throughout the nation. A Tiramisu website visitor, who signed her letter “Elena from Treviso,” presents a different view: “‘Zuppa Inglese’ is nothing like Tiramisù and that should prove my second point. Tiramisù is really from Treviso. Zuppa Inglese may be from Tuscany, but Tiramisù was first created in Treviso. The story about the courtesans should be true too. As far as I know Tiramisù used to be eaten by the ladies who ‘worked’ in the brothel above the restaurant called ‘Le Beccherie,’ where Tiramisù is said to have been created.” Also, you might want to read The History of Tiramisu , by Anna Marie Volpi.

The original recipe called for custard and only recently has Mascarpone cheese been substituted. The basic ingredients are eggs, mascarpone cheese, ladyfingers , cream, espresso coffee, liquor — brandy, marsala, rum are some of the spirits used — a little bit of sugar, and cocoa or shaved chocolate. Mascarpone is a triple-creme cheese. It’s made from the milk of cows that have been fed special grasses filled with herbs and flowers. This special diet creates a unique taste that has been described as “fresh and delicious.” Ladyfingers – known in Italy as “ savoiardi ” — are sweet, little, fairly dry, finger-shaped sponge cakes. Join Today !! Tiramisu in a Martini Glass Recipe, Whats Cooking America Tiramisu in a Martini Glass Recipe Categories: 0 Tuscan Trifle – Zuppa Inglese Tiramsu It is a pudding-like dessert that usually consists of sponge cake or ladyfingers dipped in a liqueur, then layered with grated chocolate and rich custard. This dessert was originally made as a loose custard. It is only in recent years that using mascarpone cheese has come into fashion.

Delight your guests with this is a quick and easy recipe to make individual servings that will melt in their mouth. It is so much fun serving this pudding in a martini glass. History: According to the article, The Trail of Tiramisu, by Jane Black, Washington Post newspaper, July 11, 2007, the present day version of tiramisu was said to have been created in a restaurant in Treviso, located northwest of Venice on Italy’s northern Adriatic coast, called Le Beccherie. Carminantonio Iannaccone. Learn more about the History of Tiramisu . Tiramisu in a Martini Glass Recipe Prep Time: 15 minutes 2/3 cup Mascarpone (Italian cream cheese) 3 tablespoons powdered (confectioners) sugar 1/2 cup espresso or strong coffee 2 tablespoons Kahlua liqueur 1 (4.75 ounce) box Soft Lady Fingers (available at Trader Joe's) 2 teaspoons semi-sweet chocolate , chopped fine 2 mint leaves for garnish Instructions: Place the mascarpone and powdered sugar in a mixing bowl and beat several minutes until very smooth and creamy, set aside.

Pour the coffee and Kahlua into a shallow bowl. Dip both sides of the lady fingers briefly into the coffee mixture, (use as many lady fingers as you like according to the size of your martini glass). Place the lady fingers vertically in the martini glass (when they are soft they can be adjusted to fit in the center of the glass). Spoon the mascarpone mixture in the center of each glass, garnish with the chopped chocolate pieces, and mint leaves. Serve. Makes 2 servings. Molisana Bakery Tiramisue Tiramisu - an extraordinary Italian dessert cake to delight your senses to a state of culinary bliss! Tiramisu is a cool, mouth-watering Italian dessert cake made with dreamy-white fluffy moscarpone cream infused with lady fingers, espresso coffee and a blend of liqueurs and spirits sprinkled with tantalizing cocoa. Our Master Bakers have created a tiramisu dessert cake recipe so delicous that you'll always want more. Also known as the "Tuscan Trifle", this extraordinary Italian dessert cake will delight your senses to an out of this world state of bliss.

Originating in Tuscany Italy in the 1900's, this Italian dessert cake is steeped in tradition. It's not just a coffee cake! In Italian, Tiramisu means "pick-me-up" and that's what this cake will do... pick you up and take you into the heavens! We've put everything we've learned in over 30 years of baking experience into creating our Tiramisu Italian dessert cake. Made with only the finest ingredients, our tiramisu is freshly-frozen for guaranteed flavour and convenience. Molisana Bakery's Tiramisu Italian dessert cake is available in supermarkets and other fine retailers. It is also available for private label and other commercial opportunities. Home | Tiramisu | Cakes & Pastries | Breads | Contact Baking History - Joyofbaking.com baking history Printer Friendly Page Afternoon Tea - Afternoon Tea did not exist before the 19th century. At that time lunch was eaten quite early in the day and dinner wasn't served until 8 or 9 o'clock at night.

But it wasn't until Anna, the seventh Duchess of Bedford, asked for tea and light refreshments in her room one afternoon, around 1830, that the ritual began. The Duchess enjoyed her 'taking of tea' so much that she started inviting her friends to join her. Before long having elegant tea parties was very fashionable. Demand for tea wares grew and soon there were tea services in silver and fine bone china, trays, cake stands, servers, tea caddies, tea strainers, teapots, and tea tables..... More on Afternoon Tea Amaretti Cookies - Pronounced am-ah-REHT-tee. Amaretti is the Italian name for macaroons, which means little bitter things. Crisp and crunchy on the outside and soft inside, these small domed shaped cookies originated in Venice Italy during the Renaissance period. Consisting of almonds or almond paste, sugar, and egg whites that can be flavored with chocolate or liqueurs and two baked cookies can be sandwiched together with ganache, buttercream or even jam. Often served with a sweet dessert wine , liqueurs or ice cream......

More on Amaretti Cookies Angel Food Cake - This cake is also called an Angel Cake, so named as its airy lightness is said to be the "food of the angels". You may be surprised at how many egg whites are in an angel food cake. But it really is not surprising given the liberal use of eggs in all cake recipes around the time of its invention (1870). Waverley Root in "Eating in America A History" tells how in Mrs. J. Chadwick's 1853 "Home Cookery" she calls for 32 egg yolks for just one cake. He also cites Mrs. Horace Mann's "Christianity in the Kitchen" (1861) as calling for 20 eggs in one cake that had to be beaten for about three hours. It is a good thing that at about the same time the angel food cake was invented the rotary egg beater came along which eliminated the long and laborious hand beating of batters. Angel food cakes use their own special pan which Greg Patent in "Baking in America" states was also invented in the late 1800s.....

Recipe for Chocolate Angel Food Cake Banana Bread - Banana Bread recipes became very popular in the 1960s when hearty breads were all the rage. It has a thick batter and is a cross between a cake and a bread. It is baked in a rectangular baking pan until a toothpick inserted in the center comes out clean. Banana Bread is classified as a Quick Bread (used since 1918) which is a mainly North American term used to describe a light and moist baked good that is "quick" to make. The dry ingredients and liquid ingredients are mixed together separately, then combined and baked. Leavened using a chemical leavening agent (baking powder/soda not yeast ) that does not require fermentation and involves little or no kneading . Quick breads are made either from a batter ( muffins , coffee cakes, pancakes, popovers, loaves or breads) or a dough (scones and biscuits)..... Recipe for Banana Bread Bee Sting Cake (Bienenstich) - Originally a German yeast cake that is also known as Bee Sting. The story goes that a baker made the cake with a honey topping that attracted a bee which stung the baker.

The original cake had a yeast base that was filled with a custard and frosted with honey, butter and almonds. Biscotti is said to have originated during Columbus's time and credited to an Italian baker who originally served them with Tuscan wines. They became so popular that every province developed their own flavored version. Because of their long storage ability they were an ideal food for sailors, soldiers, and fisherman. Traditionally biscotti were almond flavored as almonds were readily available in Italy and nearby countries..... More on Biscotti Boston Cream Pie - The name Boston Cream Pie is believed to be a misnomer as it's really a cake. The "pie" instead of "cake" may be due to the fact that colonists used to bake their cakes in pie tins as they did not own cake pans. The first reference to Boston Cream Pie was when a New York newspaper in 1855 ran a recipe for a 'pudding pie cake'. This recipe, however, had a powdered sugar topping not the chocolate glaze it now has. Then in 1856 a man named Harvey D. Parker opened a restaurant in Boston called the Parker House Restaurant.

On the menu was a 'pudding pie cake' but it had a chocolate glaze not the powdered sugar topping of the original recipe. This is the cake we know today and the name 'Boston Cream Pie' is probably a combination of the first 'pudding pie cake' recipe and the fact that Boston is the place where the chocolate glazed version originated. Bread Pudding - Bread Pudding, first known as a "poor man's pudding", is an old fashioned dessert that has been popular in England since the 13th century. Unlike the bread puddings of today where breads are sometimes made specifically for making the puddings, it was once made as a way to use up any stale bread that was hanging about. The stale bread was moistened by soaking the bread in water and then squeezing out the excess water. Sugar, spices and other ingredients were then added. Today, bread puddings are made with either fresh or stale bread (brioche, challah, croissant, panettone, french, Italian) that is soaked in a rich mixture (custard) of milk (or cream), eggs, sugar, vanilla, and spices.

Nuts, zests, candied or fresh fruit can also be added..... More on Bread Pudding Br eakfast - Defined as the first meal of the day and literally means, breaking the fast of the night. It was during the 15th century that certain foods were created and served only at breakfast and this tradition continues even today. It was reported back in the mid 1800s that a typical American breakfast consisted of at least six courses; tea, toast, eggs, beef, ham, fish, game, fruits, and breads. About the same time there were the American food reformers who advocated eating less meat and more grains. One such food reformer was John Henry Kellogg who headed the Seventh Day Adventist "Sanatorium" in Michigan for people with medical problems. One belief he had was that eating hard dry foods would keep your teeth healthy and recommended eating zwieback. Unfortunately, zwieback was very hard and brittle and when a patient broke a tooth eating one, Dr. Kellogg set out to invent a new healthy dry cereal. The cereal he produced was similar to a granola (now named Corn Flakes) and it sold very well.

So well, in fact, that others began producing dry cereals. The foods eaten at home for breakfast have a lot to do with convenience as people do not have the time to make and eat a leisurely breakfast. Bread-like items are popular breakfast foods during the workweek: bagels, muffins, scones, or cereal, with a cup of tea or coffee. Weekends are when the so-called "big breakfast" or "English breakfast" is served where eggs take center stage as well as bacon, sausages, tomatoes, toast, jams and preserves. ..... More on Breakfast Br ownies - Brownies are classified as a bar cookie that tastes like a rich chocolate cake that has been cut into squares. Toasted and chopped nuts (walnuts, pecans, hazelnuts) can be added or even chunks or chips of white chocolate. The Brownie is definitely America's favorite bar cookie (square) and the name "brownie" refers to its dark brown color. John Mariani in "The Dictionary of American Food and Drink" states that the first recipe appeared in the 1897 Sears, Roebuck and Co. Catalog.

?/font>noise - G?/font> noise is named after its place of origin, Genoa Italy and is a type of light and airy sponge cake. Different from a sponge cake in that melted unsalted butter (sometimes clarified) is added to the batter which makes it a more tender and flavorful cake that is less sweet than a regular sponge cake..... More on Genoise Ganache is a French term referring to a smooth mixture of chopped chocolate and heavy cream. The origins of ganache are debatable but it is believed to have been invented around 1850. Some say it originated in Switzerland where it was used as a base for truffles. Others say it was invented in Paris at the Patisserie Siravdin.... More on Ganache Hot Chocolate - The drinking of chocolate in the New World was first discovered by Columbus in 1502 when he landed in what we now think was either Mexico or Nicaragua. He found the Aztecs drinking a chocolate beverage made with cocoa beans from the tropical tree Theobroma which translates to "Food of the Gods". The Aztec's emperor, Montezuma, loved the drink so much that he would drink upwards of 50 cups a day.

To make this drink the Aztecs would first roast and grind the beans to a paste and then add the paste to water, along with chili peppers and vanilla. This produced a beverage that was very bitter tasting which the Spaniards didn't enjoy. Columbus did take some cocoa beans back to Spain but there was little interest in them. It wasn't until Hernando Cortez, around 1520, brought the cocoa beans back to Spain from his trip to the New World that the chocolate beverage became popular. To make this drink more palatable, the Spaniards processed the beans as the Aztecs did but then they added sugar and spices (vanilla, cinnamon, cloves, hazelnuts, almonds, orange flower water) to the chocolate paste. Once the paste was allowed to solidify it was added to water or milk. This drink immediately became popular with the Spaniards. So popular that aristocratic ladies would start each day with a cup and even went so far as having their servants bring them some during Mass. Eventually this chocolate beverage spread throughout Europe but chocolate was still very expensive so it was enjoyed primarily by the upper class.

But everything changed in the 1820s when a Dutchman, by the name of Van Houten, came up with a way to remove most of the fat from the cocoa beans to produce what we now call cocoa powder. Almost overnight cocoa powder replaced chocolate in the making of hot chocolate and it lost its appeal with adults. It now became a drink served to children and remains that way to this day.... Recipe for Hot Chocolate Hot Cross Buns - This round, rich, sweet, yeast bun is traditionally served on Good Friday. The passing of a London by-law in the early 1500s forbidding the sale of hot cross buns except on Good Friday, Christmas, and at funerals seems to have permanently influenced when we eat these spiced buns. Made of milk, yeast, sugar, flour, spices (such as cinnamon, nutmeg, allspice, and cloves), eggs, butter, currants, raisins and/or candied fruit.

John Ayto in "An A-Z of Food & Drink" states that the first record of the cross appearing on the top of the buns was in 'Poor Robin's Almanack' (1733) and the 'hot' was added to the name in the early 1800s. The cross (represents cross of Christ and the Crucifixion) on top that can be made by cutting into the dough, by strips of pastry, or with a paste of flour and water. Once baked, they can be iced with confectioners frosting or fondant. Superstition had it that hot cross buns baked on Good Friday never became moldy and one bun used to be kept as a charm until the next year's buns were made. There are various stories as to when they were first made, but the story I like is related to the Anglo Saxons. They are said to have baked the buns in honor of their goddess of Spring, Eostre, from whom the name Easter is derived... More on Hot Cross Buns Ice Cream - The United States is by far the world's largest consumer of ice cream followed by Australia, New Zealand, Canada, and Britain.

Ice cream is such a big part of our culture that in the 1920s as immigrants arrived in the United States (Ellis Island) they were served ice cream as part of their first meal. Although we may have adopted it as our own ice cream is not an American invention. Paul Dickson tells us in his book 'The Great American Ice Cream Book' that the first record of it being eaten in the United States was in 1742 when ice cream was served at a dinner given by the then Governor of Maryland. But it wasn't until the latter part of the eighteenth century when ice cream houses started to appear in New York and Philadelphia that ice cream was not simply a dessert to be enjoyed by the wealthy . The first ice creams were really "iced cream" as they were made with cream, sugar and flavorings (no eggs) that were simply frozen. They were quite coarse in texture and contained large ice crystals. Although the French started to add eggs or egg yolks to their ice cream recipes around the early 1700s, the British didn't follow suit until the middle of the century.

And it wasn't until the 1840s, and the invention of the first ice cream machine, that ice cream began to take on the smooth and creamy texture that we enjoy today.... Recipe for Ice Creams Ice Cream Cone - The ice cream cone turns 100 this year. It made its debut at the 1904 St. Louis World's Fair and there are many conflicting stories of who should be given credit for its invention. Paul Dickson in his "The Great American Ice Cream Book" states that the International Association of Ice Cream Manufacturers (IAICM) has given Ernest A. Hamwi the credit for inventing the cone. Ice cream was very popular at the turn of the last century and so it is not surprising that there were over 50 ice cream vendors selling a total of 5000 gallons of ice cream per day at the Fair. Ernest Hamwi also had a booth at the fair but he was selling a type of waffle (zalabia), not ice cream. One day, the man (Arnold Fornachou) at the booth next to Hamwi ran out of small dishes to serve his ice cream.

Hamwi got the idea to roll one of his hot Belgian waffles into a cornucopia and told Fornachou to put a scoop of his ice cream into the cornucopia's mouth. They were an instant hit with Fornachou's customers who lined up to have their ice cream served this new way. In fact, the cones were so popular at the Fair that St. Louis foundries started manufacturing molds for making the cornucopia shaped cones. The cones were first given the name "World's Fair Cornucopia" until about 1909 when they were renamed "ice cream cones". The cone obviously gained popularity across the United States because by 1924 Americans were consuming upwards of 245 million cones per year..... Recipe for Ice Cream Cones Ice Cream Sandwiches - By the end of the 19th century ice cream was firmly entrenched in American society and with its popularity came many new inventions. One of the first inventions to come along was the ice cream cone which made its debut at the 1904 St. Louis World's Fair.

By the 1920s we had the first chocolate-covered ice cream bar (Eskimo Pie), the banana split, ice cream cakes, the first chocolate covered ice cream bar on a stick (the Good Humor Ice Cream Sucker), and the ice cream sandwich. John Mariani in his 'The Dictionary of American Food and Drink' says the first ice cream sandwiches were made with cake like chocolate cookies followed in San Francisco by sandwiches made with oatmeal cookies. In the 1980s the 'Chipwich' became very popular which was made with the chocolate chip cookie.... Recipe for Ice Cream Sandwiches Ladyfingers - You may know them as Ladyfingers but these long finger- or oval-shaped cookies are also known around the world as Boudoir biscuits, sponge biscuits, sponge fingers, Naples biscuits, Savoy biscuits (Savoiardi) and biscuits. The first mention of these cookies was in John Keats' poem 'The Cap and Bells' (1820) "Fetch me that Ottoman, and prithee keep your voice low, said the Emperor; and steep some lady's-fingers nice in Candy wine".

Ladyfingers are made from a sponge cake batter where the egg yolks and sugar are beaten together until thick, to which vanilla extract, sifted flour and beaten egg whites are folded in. The batter is then piped into long finger-shaped cookies which are dusted with sugar before baking to give them a crisp sweet crust. The batter contains more flour than most sponge recipes to make it thick enough to pipe. Although these delicate sponge cookies can be eaten on their own as a petit four or as an accompaniment to ice creams, they really shine when soaked in a syrup and used as part of more complex desserts such as Tiramisu , English Trifles , or Charlottes.... Recipe for Ladyfingers Linzertorte - Linzertorte which is one of Austria's most famous desserts. Believed to have originated from the City of Linz, written recipes began to appear in the early 1700s. Traditionally this torte consisted of a crust made with flour, ground nuts (traditionally almonds), sugar, egg yolks, spices and lemon zest that was filled with preserves (traditionally black currant) and then topped with a lattice crust.

Linzer Cookies use the same ingredients as the Linzertorte but present them in a different way. Two cookies are sandwiched together with a layer of preserves. The top cookie, dusted with confectioners sugar, has a cutout so the preserves are visible. When cut into a round shape with a round cutout they are known as Linzer "Eyes" (Linzer Augen) as they are said to resemble an eye. Traditionally these cookies are filled with black currant preserves. However, in America as black currant preserves are expensive, we fill them with a variety of different flavored preserves, most notably seedless raspberry preserves. Variations now exist for this cookie using ground hazelnuts, pecans, or even walnuts in place of the traditional ground almonds.... Recipe for Linzer Cookies Madeleines - Dating back to the 18th century in the French town of Commercy, in the region of Lorraine, the story goes that a girl name Madeleine made them for Stanislaw Lezczynski, Duke of Lorraine, who loved them and subsequently gave some to his daughter, Marie, the wife of Louis XV. Their popularity grew after that.

Made famous by Marcel Proust in his novel 'Remembrance of Things Past' in which he wrote: "She sent out for one of those short, plump little cakes called 'petites madeleines', which look as though they had been moulded in the fluted scallop of a pilgrim's shell. And soon, mechanically, weary after a dull day with the prospect of a depressing morrow, I raised to my lips a spoonful of tea in which I had soaked a morsel of the cake. No sooner had the warm liquid, and the crumbs with it, touched on my palate than a shudder ran through my whole body and I stopped, intent upon the extraordinary changes that were taking place. An exquisite pleasure had invaded my senses...."..... More on Madeleines Meringue Mushrooms - A recipe for Meringue Mushrooms can be found in Fannie Farmer's Original 1896 Boston Cooking School Cookbook. But Maida Heatter is the one who brought them to their level of popularity today. In her 1978 book "Book of Great Chocolate Desserts" she tells the story of entering them in an international cooking Olympics some 20 years before.

Since then she says has seen recipes in newspapers and magazines that look just like the ones she made for the Olympics. There are many slightly different versions of this recipe but they all involve making a meringue from egg whites, cream of tartar, and sugar. The meringue is then placed in a pastry bag and piped into shapes of mushroom caps and stems. After baking in a slow oven the stems are attached to the caps in one of two ways. You can save a little meringue and use it as a 'glue' to attach the stems to the caps or you can use a little melted chocolate to 'glue' them together. Either way is delicious. The finishing touch is dusting the tops with a light sprinkling of cocoa powder..... Recipe for Meringue Mushrooms Muffins - The name 'Muffin' either comes from the French word 'moufflet', meaning a soft bread, or from the German word 'muffe' which is the name for a type of cake. There are two types of muffins: English and American. English Muffins are made from a yeast dough that is formed into rounds, cooked on a griddle, toasted, split and buttered.

They are relatively flat with a golden-brown top and bottom and a light, spongy interior. Muffins began as a yeast bread but American muffins have evolved to be a cross between a bread and a cake and a chemical leavener (baking powder/soda) is now used instead of yeast. A basic muffin recipe contains flour, sugar, baking powder/soda, eggs, fat, and milk (buttermilk, yogurt, sour cream)... More on Muffins and Recipes Oats - Oats are a cereal grain that are rich and flavorful and come in many forms. The oat flakes (rolled oats) that we are most familiar with were first produced in 1877 by the The Quaker Mill Company. By 1884 they began selling their product, calling it "Quaker Oats", in the now famous cardboard canister with its distinctive red, white and blue label. An interesting fact is that Quaker Oats is said to have been not only the first packaged food in America but also the first product to be mass marketed in the U.S.. Oats were once thought of as a weed and weren't domesticated until after the Christian era began.

Besides Northern Europe, Scotland, and Ireland, oats were used as animal feed. In fact, even today, over 90% of our U.S. crop is still used for this purpose. In retrospect you can see why Dr. Johnson in his 1755 'Dictionary of the English Language' defined 'oats' as "a grain which in England is generally given to horses but in Scotland supports the people". Northern Europe, Scotland, and Ireland have long enjoyed oats, mainly as porridge or in oat cakes..... Recipe for Oatmeal Cookies Parfaits - Parfait is French for perfect and is a frozen custard dessert made with eggs, sugar, whipped cream and flavorings such as a puree, liqueur, coffee, or chocolate that is placed in a mold, similar to a bombe. An American parfait has evolved to mean a dessert consisting of ice cream layered with flavored syrups or fruit and whipping cream that is topped with more whipping cream, nuts and a Maraschino cherry. It is served in a tall narrow glass so the layers are clearly visible...

Recipe for Berry Parfaits Pavlova - or 'pav' is a meringue cake with a light, delicate, crisp crust and a soft sweet marshmallow center that is produced by folding a little vinegar and cornstarch (cornflour) into stiffly beaten egg whites and sugar. This dessert is served with softly whipped cream and fresh fruit (passion fruit, kiwi, raspberries, blackberries, blueberries or strawberries are favorites). The name for this dessert, Pavlova, was chosen in honor of the Russian ballerina, Anna Pavlova, who toured both New Zealand and Australia in 1926. There is a long standing debate about whether New Zealand or Australia invented this dessert, which has yet to be resolved. New Zealand claims that printed recipes for this meringue began to appear in New Zealand in the late 1920's. Australia tells the story of how, an Australian chef, Herbert Sachse, invented this dessert when a soft meringue cake was requested for an afternoon tea at the hotel where he worked. ... Recipe for Pavlova Recipe for Chocolate Pavlova Peanut Butter Cookies - The peanut butter cookie was invented in America in the 1940s.

Peanut Butter Cookies, along with the Chocolate Chip and Oatmeal, are classified as drop cookies. George Washington Carver (1864-1943) tried very hard to get Americans to use peanuts in both cooking and baking. He founded the Tuskegee Institute in Alabama and wanted farmers to grow peanuts after the cotton crop was destroyed by the boll weevil in the 1890s. He did accomplish his goal of getting Americans to both grow and eat peanuts, especially peanut butter, but not so much in cooking as in baking cakes, cookies, puddings, pies, and candies. Americans love their peanut butter so much that over half of our peanut crop goes to making peanut butter. John Mariani in 'The Dictionary of American Food & Drink' tells us that peanut butter was invented in the late 19th century by a St. Louis doctor who first promoted it as a health food at the 1904 St. Louis World's Fair. Children are big eaters of peanut butter, especially in their favorite 'Peanut Butter and Jelly Sandwiches'.

Public schools give children this type of sandwich 'free' when they forget either their boxed lunch, or lunch money, at home.....Recipe for Peanut Butter Cookies Petit Four - What do miniature tuiles, eclairs, fancy cakes, macaroons, glazed or candied fruits, tartlets, ladyfingers, cigarettes, etc. have in common? They all belong to a category of small fancy cookies, pastries, or confections called "petits fours". The name petit four seems to have originated from the name of the ovens (petit four meaning 'small oven') they were baked in. In the 18th century the ovens were made of brick and once the large cakes were baked, small cakes were placed in the ovens as they were cooling down. Petits fours can be eaten in one or two bites and these fancy pastries are further divided into "sec" or "glace". "Sec" meaning "dry" and "glace"; meaning "iced or frosted". Petits fours sec usually refers to small biscuits (cookies) or pastries which have little done to them once baked. Tuiles, macaroons, cigarettes, meringues, and ladyfingers are some examples.

Commonly served with afternoon tea or with ice cream, sorbet, or custard. Petits fours glace are pastries that can be filled with cream, chocolate, or jam and then covered, glazed, or dipped and decorated with marzipan, fondant, chocolate, or some other form of glaze or icing. A miniature sponge cake filled with a buttercream and glazed with ganache is one example. The petit four "sec" and "glace"; can be sponge or cake based, biscuit or cookie based, meringue based, marzipan based, fresh fruit or chocolate based. They are traditionally served with afternoon tea or after a fancy meal (particularly petits fours glace accompanied by tea, coffee, liqueurs, or dessert wines). Pound Cake - The pound cake originated several centuries ago in England from yeast leavened bread-like cakes. The name comes from the fact that the original pound cakes contained one pound each of butter, sugar, eggs, and flour. No leaveners were used other than the air whipped into the batter. These cakes were rich and dense. By the mid 1800's pound cake recipes began to deviate slightly from the original formula to make a lighter cake.

Some recipes even contained a liquid, such as alcohol or rose water. It wasn't until the 20th century that artificial leaveners (baking powder/soda) were added. Today, pound cakes use different proportions of the same ingredients as the original formula to produce a lighter cake.... More on Pound Cake Rice Pudding - In Roman times rice puddings (pottages), softened in milk (almond or cow's), were thought to cure upset stomachs. Eventually recipes for both baked and boiled rice puddings began to appear. Spices such as nutmeg and cinnamon were popular in rice puddings along with raisins and currants. Eggs were sometimes added towards the end of baking and you will still find them used in recipes today. Rice pudding recipes differ in the type of rice (long or short grain white rice, brown, basmati, jasmine), milk (whole milk, coconut milk, cream, evaporated or condensed), spices (nutmeg, cinnamon), flavorings (vanilla extract, orange or lemon zest), amount and type of sugar (white or brown), whether eggs and butter are added, to whether there should or should not be a film of top....

Recipe for Rice Pudding Sable (French Butter Cookie) - The Sable is a classic French cookie originating in Normandy. Sable is French for "sand" and refers to the sandy texture of this delicate and crumbly shortbread-like cookie. A versatile dough that can be flavored with ground nuts or zests and although traditionally round with fluted edges, they can also be cut into other shapes and even sandwiched together with jam or preserves, chocolate or lemon curd.... More on Sabl e Scones - Scones are believed to have originated in Scotland and are closely related to the griddle baked flatbread, known as bannock. They were first made with oats, shaped into a large round, scored into four to six triangles, and cooked on a griddle either over an open fire or on top of the stove. The origin of the name 'scone' is just as unclear as where it came from. Some say the name comes from where the Kings of Scotland were crowned, the Stone (Scone) of Destiny. Others believe the name is derived from the Dutch word "schoonbrot" meaning fine white bread or from the German word "sconbrot" meaning 'fine or beautiful bread'.

Still others say it comes from the Gaelic 'sgonn' a shapeless mass or large mouthful..... More on Scones Sherbet and Sorbet - In ancient time, the Sherbet was a non alcoholic sweetened fruit drink sold in the Middle East by street vendors during the summer months. As time went on the Sherbet, known as 'sharab', had alcohol added to it so a new name 'sharbat' was given to the original non alcoholic fruit drink. By the 16th century the sharbat had made its way to Europe where it became very popular. In Italy the fruit drink was called sorbetto (from the verb sorboire meaning 'to sip'), in France it was called sorbet, in Spain it was called sorbete and the English called it sherbet. Over time, and with the advent of making artificial ice, sorbets/sherbets were sometimes frozen and were either served as a drink or eaten with a spoon. In America at the turn of the 19th century, the word sherbet and sorbet were (at still are in some places) used interchangeably.

The difference, however, is that sorbets are made using fresh fruit (juices/purees), sugar, water and sometimes lemon/lime juice and come closest to the original Middle Eastern drink. Sherbets, on the other hand, contain fruit juice or puree, sugar, and water but also milk and/or cream, and sometimes eggs to give them a smooth and rich consistency somewhere between an ice cream and a sorbet....Recipe for Lemon Sherbet , Blackberry Sorbet , and Strawberry Sorbet Shortbread - Scottish in origin, this rich, tender and crumbly straw colored biscuit (cookie) was once only served during Christmas and New Year's Eve (Hogmanay). The classic proportions of one part sugar to two parts butter to three parts flour were mixed together and placed in a lightly floured 8 inch (20 cm) round wooden mold carved with a thistle. The dough-filled mold was then inverted onto a baking sheet, released from the mold, and baked in a slow oven. Once baked, the shortbread was cut into wedges that were given the name "petticoat tails".

This name was derived because the shape of the shortbread wedges was similar to the bell-hoop petticoats worn by court ladies in the 12th century..... More on Shortbreads Strawberries - The cultivated strawberries we enjoy today began in France with the chance meeting of two American species; one from North America, the other from South America. The first to arrive in France in the early 1600s was the F. Virginiana, the wild scarlet woodland strawberry that was found growing along the Eastern United States. A century would pass before the second American species, F. Chiloensis, would arrive from South America. It seems a French engineer, who was sent to the west coast of South America for a totally different reason, found and brought back to France a large walnut sized strawberry that tasted like a pineapple. At first, although the Chilean strawberry plant thrived, it would not bear any fruit. Then, by chance, the North American strawberry was planted near the South American plant. The two strawberry plants met and crossed naturally to produce a strawberry with the best characteristics of the two species.

This new hybrid was the ancestor of the cultivated strawberries that have become one of the most popular fruits in the world today....Recipes for Strawberry Desserts Tiramisu - Pronounced tih-ruh-mee-SOO. Literally translated it means "pick me up" or "carry me up". It is an Italian dessert invented in the 1960's at the El Touga restaurant in Treviso, Italy. Variations exist, but the bottom layer is usually composed of a sponge cake or ladyfingers that are dipped or soaked in a mixture of coffee (espresso) and alcohol (rum or brandy). The next layer is typically a Zabaglione (Zabaione) (pronounced zah-bahl-YOH-nay) or a custard-like variation combined with mascarpone cheese. Zabaglione is a light, airy wine custard made by whipping egg yolks, sugar and sweet Marsala wine over a water bath . (Traditionally served warm or cold in wine goblets. Can also be used in making Tiramisu.

Invented by the Italians but the French make their own version called sabayon (pronounced sah-bah-YAWN) and the Marsala wine (see note) is sometimes replaced by Champagne or dry white wine.) Grated chocolate is then sprinkled over the Zabaglione, followed by a layer of softly whipped cream. The layers are often repeated which is why it is oftentimes called an Italian Trifle. Finally, the Tiramisu is garnished with cocoa powder and sometimes a dusting of ground cinnamon.... Recipe for Tiramisu Torte - Torte is German for cake and refers to both a multi-layered cake filled with buttercream, jam, or cream and to a rich, moist, and dense single-layered cake. Trifle - What a stunning dessert the trifle makes with its multiple layers that delight our senses with so many colors, textures and flavors. The English have enjoyed this dessert for over three centuries now. Although the dictionary defines 'trifle' as being something insignificant, this dessert is anything but. Its beginnings were humble as the first trifles simply consisted of a mixture of boiled cream and a few other ingredients.

It wasn't until the mid 18th century that the trifle started to evolve into what we have today. This is a trifle recipe by Frederick Bishop from "The Wife's Own Book of Cookery", 1852 (quoted from Elizabeth David's 'An Omelette and a Glass of Wine') 'Cover the bottom of the dish with Naples biscuits, and macaroons broken in halves, wet with brandy and white wine poured over them, cover them with patches of raspberry jam, fill the dish with a good custard, then whip up a syllabub, drain the froth on a sieve, put it on the custard and strew comfits over all.' (Naples biscuits was the name given to sponge fingers at the time.) (Syllabub being a milk or cream that is whipped with sugar, spirits, spices and sometimes egg whites.) (Comfits are sugar-coated coriander or caraway seeds.).... More on Trifles Truffle - The name 'truffle' for this confection comes from the fact that the mis-shaped cocoa powder covered truffle looked like the fungus of the same name.... More on Truffles Tuiles - is French for tile.

So named because tuiles copy the shape of roofing tiles once used in France. A very thin, crisp (brittle) cookie that is traditionally made with almonds but can be flavored with vanilla, oranges, or even other types of nuts.... More on Tuiles. Valentine's Day - February 14th is named after the patron saint, St. Valentine, and we celebrate this day with the exchange of candy, flowers, cards, and gifts as a token of affection to our loved ones. The history of this day is very sketchy but it does appear to derive from Christian and Roman traditions. The story I like dates from the third century when Rome was ruled by the Emperor Claudius II. The Emperor outlawed marriages for young men as he felt single men made better soldiers than men who were married. A priest, named St. Valentine, didn't agree with the Emperor and married young lovers in secret. When the Emperor discovered what St. Valentine was doing, he sentenced him to death. The story then goes that while in prison, waiting to be put to death, he met and fell in love with the jailor's daughter. Before he died he sent her a letter and signed it "From your Valentine".

This expression is still used today and St. Valentine is now best remembered as being a romantic and heroic figure. Find us on Google+ Use of materials on all pages on the domains Joyofbaking.com , joyofbaking.mobi, the Joyofbaking.com Facebook Page , @joyofbaking on Twitter , the Joyofbaking.com RSS Feed , the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use. References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links. This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the "Joy the Baker" books and website. Video icons by Asher . Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.

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Question: Which dessert is also known as ‘Tuscan Trifle’?
Answer: Tiramisu